Salmon is a beloved fish, but opinions on the best way to cook it can spark heated debates. To settle the matter, I tested three popular cooking methods—pan-frying, oven-baking, and microwaving—to find which delivers the juiciest, most flavoursome fillet. The results were clear: one method is a triumph, while another is best avoided.
Microwave: A Disappointing 4/10
I hesitated to cook salmon in the microwave, and my fears were confirmed. After just five minutes on a low setting, the fillet was nearly destroyed. The thickest part was chalky and dry, reminiscent of every overcooked salmon I’d ever had. The fish lost its traditional taste, overwhelmed by a dry, crumbly texture. The edges deteriorated, and the skin crumbled away. The microwave is best reserved for leftovers, not fresh salmon.
Oven: Underrated at 8/10
The oven is often dismissed for being slower, but it proved its worth. Cooking at 200°C for 12 minutes (skin-side down on a foil-lined tray) produced a uniformly cooked fillet. The salmon was delicate, flaky, and well-seasoned, with no trace of chalkiness. The only downside was the lack of crispy skin. For those less confident in their cooking skills, the oven is a reliable, hands-off option that delivers consistent results.
Frying Pan: The Champion at 10/10
Pan-frying demands attention and skill, but the reward is unmatched. I heated the pan to medium-high, added oil, and placed the fillet skin-side down after patting it dry. After seven minutes, the skin was golden and crispy, infusing the fish with a smoky flavour. I flipped it for two more minutes, and the centre was perfectly cooked—just slightly translucent, with residual heat finishing the job. The texture was tender, the taste rich, and the skin perfectly crisp. This method, favoured by top chefs, is the superior choice for flavour and texture, though it challenges your abilities.
In summary, the microwave is a disaster, the oven is a solid choice, but the frying pan reigns supreme for the juiciest, tastiest salmon.
